Mushroom-Caper Beef
Caesar Brussels Sprouts
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- 1½ lb skirt steak, trimmed (or use flank steak or London broil)
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 1 onion, chopped
- ¾ cup low-sodium beef broth
- ¾ cup heavy cream
- 3 Tbsp capers
- 2 Tbsp minced garlic
Instructions
- Sprinkle beef with ¼ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large cast-iron or nonstick skillet over medium-high heat 5 to 6 minutes per side or to desired doneness.
- Meanwhile, cook mushrooms and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until browned and tender. Add broth, cream, capers, and garlic; cook 5 minutes or until thickened. Serve over beef.
Side Dish Ingredients
- 2 (12-oz) pkg halved Brussels sprouts
- 3 Tbsp olive oil
- ½ tsp pepper
- ¾ cup vinaigrette-style Caesar dressing
- ¾ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together Brussels sprouts, oil, and pepper on a large rimmed baking sheet; spread in a single layer. Roast 20 minutes or until tender.
- Toss with dressing and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
211
|
584
|
| Fat (g) | 27 | 15 | 42 |
| Sat. Fat (g) | 11 | 4 | 15 |
| Protein (g) | 28 | 7 | 35 |
| Carb (g) | 7 | 16 | 23 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 408 | 559 | 967 |
Quick & Healthy Meal Plan
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